Wednesday, 6 July 2011

French Baking Month: Stone fruit yogurt cake

And after three utterly shameless Smoothie posts involving my attempts to win tickets to Food Blogger's Connect this August, normal service has resumed on Kate's Cakes and Bakes. Normal French Baking Month service that is.

We all have them.

Those recipes torn out from a newspaper or magazine. Perhaps sneakily ripped from the magazine you've been reading in the dentist's waiting room (heck, its going to be painful and expensive, the least you can get from the experience is a decent new scone recipe).  
                                                          Sometimes the paper is curled and yellowing from age. Other times a few sentences might be missing from over-enthusiastic tearing. Or it could be a handwritten recipe, scrawled on the back of an envelope or bill. Perhaps in someone's unfamiliar handwriting- a recipe you've requested after attending a particularly scrumptious dinner party. Or maybe a hurried recipe copied down after a furtive, nosey look through a friend's bookshelves revealed a cookbook you've (what??) never heard of, with recipes crying out to be baked.                                                                                
But I'm guessing we all must have these scraps of recipes, lying around like confetti, waiting to reach the top of our 'To-Bake' lists. Infact, I have entire towers of papers, wobbling precariously in the manner of a tricky game of Jenga, where the removal of one recipe will see the avalanche of thousands more. When C from cakecrumbsandcooking blogged about her great success with Dan Lepard's yogurt stone fruit cake, it ran some loud bells in the cathedral of my mind.       

I too had this recipe, torn out from The Guardian, hidden someplace in my leaning-tower-of-Pisa-esque recipe piles. I immediately launched a search and rescue mission, set off a few flares and sometime later duly located the recipe. I also found a missing sock, a birthday card I hadn't opened, a five pound note and a pack of chewing gum. Result. 

And so the recipe went with us to France where it was pronounced 'Tres tres bon'!

Dan Lepard's Stone Fruit Yogurt Cake


Ripe stone fruit, stoned and cut into small pieces
Extra (up to 225g) semi-ripe fruit
200g caster sugar
175g unsalted butter
Finely grated zest of 3 lemons
2 large eggs
175g thick Greek yogurt, strained
75g semolina 
175g plain flour
2 tsp baking powder

1. Line the inside of a round 20cm cake tin with foil, lightly oil the inside. Do use foil, rather than say, parchment or baking paper as otherwise, all the fruits and their juices get pretty messy
2. Preheat the oven to 180C/160C fan/350F/gas mark 4)
3. Scatter the fruit over the base of the tin,oles or gaps with extra fruit. Sprinkle over 25g of the caster sugar
4. In a bowl beat together the butter, the remaining sugar and the lemon zest
5. Beat in the eggs one at a time, then beat in the yogurt
6. Stir in the semolina, sift in the flour and baking powder, and fold through
7. Lightly fold up to 225g of extra fruit through the mixture 
8. Spoon the batter into the prepared tin and bake for 50-60 minutes, until a skewer poked in comes out almost clean
9. Leave to cool in the tin for at least 15 minutes, then turn out on to a plate
10. Peel off the foil and leave until cool to serve.

Baker's notes...
  • Although it may be tempting to dig in straight away, do try and leave the cake for at least fifteen minutes (preferably nearer thirty minutes) to cool otherwise all the fruit will come away with the foil from the cake
  • You can see this happened with mine!
  • This is a brilliant recipe for using stone fruits that are just past their best
  • I used a mixture of cherries, apricots, nectarines and peaches, and Dan's original recipe included plums, peaches and nectarines





  1. That cake looks awesome and I love your presentation. I think the last photo says it all!

  2. Thanks for the link :-)

    I'm really glad you liked it, it's such a lovely recipe. Yours looks lovely, although upside down cakes can be hard to present nicely - love the addition of the cherries!

    I too have teetering piles of 'to bake' recipes!

  3. Yes indeed, I try to be organised but have my scraps in various places and forget about them for years, then happen to open an old book and there it is, that recipe gem, hidden as a once used bookmark. Tres bon indeed, sounds delicious.

  4. yummmmmmmm :)

    I love discovering forgotten magazine recipes. I definitely fall under the "overenthusiastic tearing" category though, woops!


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